摘要
采用超声波辅助纤维酶法提取柑橘皮中的果胶,以果胶提取率为考察指标,通过单因素和正交试验研究酶添加量、超声时间、酶解时间对果胶提取效果的影响。结果表明,超声波辅助纤维素酶法提取果胶的最佳工艺条件为纤维素酶添加量0.3%、超声时间40 min、酶解时间50 min。该条件下果胶得率为12.6%。
The effects of enzyme addition,ultrasonic time and enzymatic hydrolysis time on the extraction effect of pectin were studied by single factor and orthogonal experiments,using ultrasonic-assisted cellulase method to extract pectin from citrus peel,and the pectin extraction rate was used as the investigation index.The results showed that the optimal conditions for the extraction of pectin by ultrasonic-assisted cellulase method were 0.3%cellulase enzyme addition,40 min ultrasonic time and 50 min enzymatic hydrolysis time.The pectin yield under these conditions was 12.6%.
作者
练文妃
尚红岩
莫倩
黄庆庆
邱智鹏
李允典
LIAN Wenfei;SHANG Hongyan;MO Qian;HUANG Qingqing;QIU Zhipeng;LI Yundian(College of Food and Biotechnology,Guangdong Industry Polytechnic Unversity,Guangzhou 510300,China)
出处
《食品安全导刊》
2024年第32期109-111,共3页
China Food Safety Magazine
基金
广州市海珠区科技计划项目(海科工商信计2022-41)
广东省普通高校特色创新项目(2021KTSCX201)
广东轻工职业技术大学大学生科研项目(XSKYL202327,XSKYL202432)
广东轻工职业技术大学第二十三届“挑战杯”项目
广东轻工职业技术大学校级科研项目(tzb04A06)
广东轻工职业技术学院科研项目(KJ2021-12)。
